NU-305 Final Flashcards
1
Q
What are essential nutrients?
A
Must be obtained through food.
2
Q
What are non-essential nutrients?
A
Nutrients synthesized by the body.
3
Q
What is the current problem with nutrient deficiencies in the US?
A
Deficiencies are now rare, but excess is a bigger problem.
4
Q
What are recommended daily allowances (RDA)?
A
Average daily recommended intake that meets needs of 97% of healthy individuals by age/sex.
5
Q
What is adequate intake?
A
Used when no RDA is available.
6
Q
What is the upper tolerable limit (UL)?
A
Maximum daily intake unlikely to cause adverse health effects.
7
Q
What is the daily value (DV) based on?
A
The amount of each nutrient needed for a 2000 calorie diet.
8
Q
What are nutrient dense foods?
A
Whole grains, fruits, veggies, lean meats, nuts, seeds, low fat dairy, seafood, beans, eggs.
9
Q
What are calorically dense foods?
A
Full fat dairy, baked goods, sweetened beverages.
10
Q
What are calorie and nutrient dense foods?
A
Nuts, dried fruits.
11
Q
What are the leading causes of death in the US?
A
Heart disease, cancer, stroke, Alzheimer’s, diabetes, renal disease.
12
Q
What is nutrigenomics?
A
Study of interaction between nutrients and bioactive compounds with the human genome at the molecular level.
13
Q
What is food insecurity?
A
Limited access to adequate food.
14
Q
What is a food desert?
A
Living more than 1 mile in urban areas and more than 10 miles in rural areas from a supermarket.
15
Q
What is the added sugar restriction?
A
Less than 10% of calories per day.
16
Q
What is the saturated fat restriction?
A
Less than 10% of calories per day.
17
Q
What are sources of saturated fat from plants?
A
Coconut, palm, palm kernel.
18
Q
What is the sodium restriction?
A
Less than 2300 mg per day.
19
Q
What are the alcohol restrictions for men?
A
2 drinks or less per day.
20
Q
What are the alcohol restrictions for women?
A
1 drink or less per day.
21
Q
What are nutrient dense foods/beverages?
A
Foods/beverages that provide vitamins, minerals, and other beneficial substances relative to their energy/calorie content.
22
Q
What are energy (calorie) dense foods/beverages?
A
Foods/beverages that provide a high amount of calories with relatively low nutritional value, often containing added sugars or fats.
23
Q
What oils should be chosen?
A
Oils from plants like olive, canola, corn.
24
Q
What oils should saturated fat be limited from?
A
Oils from plants like coconut, palm, palm kernel.
25
What percent of calories should carbs make up?
45-65% of total daily calories.
26
What are carbs a good source of?
B-vitamins, fiber, and the preferred form of energy in the brain.
27
Where is glycogen stored in the human body?
2/3 in skeletal muscles, 1/3 in liver.
28
What does the body turn to for energy once glycogen stores are depleted?
Fat stores and protein.
29
What are the 3 types of fiber?
Soluble, insoluble, functional.
30
What does insoluble fiber help with?
Constipation and feelings of fullness.
31
What does soluble fiber help with?
Diarrhea, cholesterol, and feelings of fullness.
32
What are functional fibers?
Fibers that are added to foods for health benefits.
33
What is the recommended fiber intake per day?
25g.
34
What is the rule of 15?
A guideline for managing hypoglycemia, suggesting consuming 15 grams of carbohydrates to raise blood sugar levels and waiting 15 minutes before rechecking.
35
What can excess glucose not used by the body be converted to?
Glycogen, non-essential amino acids, or stored as fat.
36
What can restricting carbs too much lead to?
Ketosis.
37
What are ketones?
Acid compounds formed when fat cannot be completely broken down due to inadequate glucose.
38
What can sugar alcohols lead to?
Diarrhea (except for erythritol).
39
What is a vegan diet?
No animal products.
40
What is a vegetarian diet?
No beef, poultry, or fish; dairy and eggs are okay.
41
What is an ovo-vegan diet?
No beef, poultry, fish, or dairy; eggs are okay.
42
What is a lacto-vegan diet?
No beef, poultry, fish, or eggs; dairy is okay.
43
What are essential amino acids?
Amino acids that the body does not make; must be acquired through diet.
44
What are non-essential amino acids?
Amino acids that can be synthesized by the body.
45
What percent of protein is in muscle and skin?
40% in muscle and 15% in skin.
46
What filters out amino acids?
Liver; makes non-essential amino acids and plasma protein.
47
What does the body excrete from protein breakdown?
Nitrogen.
48
What is a positive nitrogen balance?
Body is growing (pregnancy, childhood).
49
What is a negative nitrogen balance?
Body is losing protein due to wound healing, starvation, cachexia.
50
What is the average protein intake recommendation?
0.8 g/kg of body weight for adults.
51
What percent of calories should protein make up?
15%.
52
What are complete proteins?
Meat, fish, dairy, soy, peas.
53
What are incomplete proteins?
Rice, most veggies/whole grains, beans, nuts.
54
What is marasmus?
Inadequate calorie and protein intake.
55
What is Kwashiorkor?
Inadequate protein intake.
56
What are the types of fats?
Triglycerides, sterols, phospholipids.
57
What percent of fat in foods do triglycerides make up?
98%.
58
What is saturated fat?
Solid at room temperature - butter, lard, coconut oil, palm oil.
59
What is unsaturated fat?
Liquid at room temperature - olive oil, canola oil, and fish oil.
60
What is the difference between monounsaturated and polyunsaturated fat?
Monounsaturated has one double bond; polyunsaturated has two or more double bonds.
61
What are examples of polyunsaturated fats?
Omega-3 and omega-6 fatty acids.
62
What are essential fats?
Polyunsaturated fats that the body cannot make.
63
What is cholesterol made from?
Carbs, fats, protein, and/or alcohol.
64
What is cholesterol needed to make?
Bile acids, hormones, cholesterol for cell membranes.
65
Where is dietary cholesterol found?
Only in animal-based foods and products.
66
What is LDL?
Bad cholesterol.
67
What is HDL?
Good cholesterol that helps remove LDL from the bloodstream.
68
What are vitamins?
C-containing, organic substances that do not provide energy but are needed for metabolism.
69
What are many vitamins considered?
Coenzymes that assist enzymes in doing their job.
70
What are all B vitamins considered?
Enzymes.
71
What is a food additive?
Substance added to food to affect its nutrition content.
72
What is enriched food?
Food that has nutrients added back after processing, often vitamins and minerals.
73
What do antioxidants do?
Prevent cells from being oxidized by free radicals created by normal cell metabolism.
74
What is vitamin A needed for?
Normal growth and function of eyes, bone, teeth, skin, immune system.
75
Where can vitamin A be found?
Fish, dairy, eggs, red/orange fruits/veggies.
76
What is vitamin D needed for?
Calcium absorption, bone health, immune function.
77
What can occur as a result of vitamin D deficiency?
Rickets.
78
What is the difference between vitamin D3 and D2?
D3 is from animal foods; D2 is from plant foods.
79
What is vitamin E needed for?
Antioxidant protection, immune function, skin health.
80
What does vitamin E inhibit?
Platelet aggregation.
81
When is vitamin E deficiency rare?
But may occur with fat malabsorption.
82
What is vitamin K needed for?
Synthesis of blood clotting proteins and synthesis of bone protein that regulates serum calcium.
83
What does vitamin K deficiency result in?
Hemorrhaging.
84
What is the water recommendation for men?
3.7L (3 from fluid).
85
What is the water recommendation for women?
2.7L (2.2 from fluid).
86
What is the water intake recommendation?
25-30 ml/kg of body weight.
87
What is hyponatremia?
Low sodium levels in the bloodstream, can be caused by overhydration or loss of sodium.
88
What is altered absorption?
Changes in the body's ability to take in nutrients and fluids, affecting hydration and overall health.
89
What is altered excretion?
Changes in the elimination of substances from the body, affecting fluid and electrolyte balance.
90
What is the most abundant mineral in the body?
Calcium.
91
What reduces vs. enhances iron absorption?
Fiber reduces iron absorption; vitamin C enhances iron absorption.
92
What is a positive energy balance?
Calorie intake is greater than calorie output; weight gain.
93
What is a negative energy balance?
Calorie intake is less than calorie output; weight loss.
94
What is basal metabolic rate (BMR)?
The number of calories the body needs at rest to maintain basic physiological functions.
95
What is resting metabolic rate (RMR)?
The number of calories burned while at rest, including all activities that occur while awake.
96
What is the waist circumference for men?
40 cm.
97
What is the waist circumference for women?
35 cm.
98
How to know if something is a good vs. excellent source of something?
10% vs. 20%.
99
What foods are exempt from nutrition labels?
Raw foods, foods with insignificant nutrients, bulk foods, small foods.
100
What allergens are listed on nutrition labels?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans.
101
What must be true to make any claim regarding benefits of food?
The food must have at least 10% DV and cannot contain ingredients that increase risk of other health issues.
102
What is the risk factor for hypertension?
Salt.
103
What should women take to reduce neural tube defect risk?
Folate supplement.
104
What should one take to reduce osteoporosis risk?
Calcium and vitamin D supplements.
105
What should one watch to reduce cancer risk?
Dietary fat, fruits and veggies, fiber-containing products.
106
What do structure/function claims not need?
FDA approval.
107
What are examples of claims that do not need FDA approval?
Improves memory, improves digestion, helps enhance muscle tone.
108
What does a very low claim refer to?
Sodium only.
109
What does a reduced or less claim refer to?
A 25% reduction in a nutrient compared to the regular product.
110
What does high, rich in, excellent source refer to?
A product that has at least 20% DV for a nutrient.
111
What does a low claim refer to?
A small enough amount of a nutrient that the product can be used frequently without concern about exceeding dietary recommendations.
112
What are functional foods?
Foods that provide additional health benefits beyond basics.
113
What are examples of functional foods?
Omega-3’s, probiotics, berries, whole grains, fortified foods.
114
Can organic foods have antibiotics added or used in raising animals?
No!
115
What must companies note if a product is not entirely organic?
If it is 95% organic.
116
Where do half of foodborne illnesses come from?
Products, primarily norovirus.
117
What leads to the most hospitalizations from foodborne illnesses?
Dairy borne illnesses.
118
What leads to the most deaths from foodborne illnesses?
Poultry borne illnesses.
119
How to avoid norovirus?
Wash hands.
120
How to avoid salmonella?
Cook meat thoroughly.
121
How to avoid shiga-toxin?
Cook meat to 160 degrees.
122
How to avoid listeria?
Avoid unpasteurized foods.
123
What temperature should meat be cooked to?
160 degrees.
124
What temperature should foods be refrigerated to?
40 degrees.
125
What foods in the American diet increase fat?
Au gratin, Alfredo, bisque, hollandaise, bearnaise.
126
What is acculturation?
The process of adopting cultural traits from another group, often through immigration or assimilation.
127
What are Orthodox Jews food restrictions?
No pork, no shellfish, no meat and dairy at the same meal.
128
What are Islam food restrictions?
No pork and certain birds.
129
What are Hindu food restrictions?
No beef at all and most avoid pork.
130
What are Christian food restrictions?
No meat during Lent.
131
What are LDS food restrictions?
No coffee, tea, alcohol, tobacco.
132
What are Seventh Day Adventist food restrictions?
No coffee, tea, or alcohol.
133
What are parve foods?
Foods that contain no meat or dairy.
134
How much weight should pregnant mothers gain throughout pregnancy?
1-4 lbs first trimester; should add 350 calories/day 2nd trimester, should add 450 calories/day 3rd trimester.
135
What does alcohol do to developing fetuses?
Teratogens in alcohol dehydrate fetal cells and cause fetal nutrient deficiencies; can lead to FAS.
136
What is pica?
Purposeful ingestion of nonfood substances commonly seen in pregnancy.
137
What is gestational hypertension?
High BP (>140 SBP, >90 DBP) that develops in the second half of pregnancy and ends with childbirth.
138
What is preeclampsia?
Toxemia of pregnancy characterized by hypertension, proteinuria, and/or edema.
139
What is gestational diabetes?
Glucose intolerance diagnosed in 2nd/3rd trimesters.
140
What do premies have higher needs for?
Calories and protein.
141
What are water-soluble vitamins?
Vitamins that dissolve in water and are easily excreted, including B-complex and vitamin C.
142
What are fat-soluble vitamins?
Vitamins that dissolve in fats, stored in body tissues, including vitamins A, D, E, and K.
143
What should babies not have in the first 12 months?
Honey.
144
When do calorie needs increase until?
Adulthood, then tend to stabilize or even drop.
145
At what age should babies be screened for nutrition risk?
24 months.
146
What does loss of bone density lead to?
Increased calcium needs.
147
What does loss of muscle mass lead to?
Decreased energy levels.
148
What does an increase in adipose tissue lead to?
Increased risk of heart disease and diabetes.
149
What do dentition changes lead to?
Difficulty chewing leading to less protein intake.
150
What does less acid secretion lead to?
Increased B12 needs.
151
What does delayed gastric emptying lead to?
Fullness and poor appetite.
152
What does thirst dysregulation lead to?
Dehydration.
153
What do sensory changes lead to?
Decreased appetite.
154
What do social changes lead to?
Less interest in eating with people unable to afford food.
155
What are protein needs for the elderly?
1-1.2 g/kg of body weight.
156
What are micronutrient changes for the elder population?
Increased need for vitamin D, calcium, B12, and iron.
157
What does the Mediterranean Diet reduce the risk of?
Cardiovascular disease and chronic diseases.
158
What does the DASH diet stand for?
Dietary approach to stop hypertension.
159
What does the DASH diet consist of?
Fruits, vegetables, whole grains, and low-fat dairy products, while reducing added sugars, saturated fats, and cholesterol.
160
How much leucine is recommended per meal for healthy older adults?
At least 2.5g.
161
What is the time frame for a nurse to screen a patient for nutrition risks?
Within 24 hours of admission to the hospital.
162
What are the 2 etiologies of malnutrition?
1) Starvation or chronic disease; 2) Acute disease or injury.
163
What is moderate malnutrition?
Loss of 5% of body weight within 1 month, 10% in 6 months.
164
What is the healthy normal BMI range?
18.5 to 24.9.
165
What may low albumin indicate?
Protein malnutrition.
166
What is a clear liquid diet?
A diet consisting of transparent liquids that are easily digestible, often used before surgery or during recovery.
167
What is a pureed diet?
All foods are blended, whipped, or mashed to pudding-like consistency.
168
What is a mechanically altered diet?
Regular diet that modifies texture; excludes most raw fruits, veggies, nuts, seeds, etc.
169
What is a soft diet?
Regular diet that omits hard, sticky, dry, or crunchy foods.
170
What is a cardiac diet?
A diet that limits sodium, saturated fats, and cholesterol to support heart health.
171
What is a diabetic diet?
A diet that controls carbohydrate intake to manage blood sugar levels and promote overall health for individuals with diabetes.
172
What is a low-fat diet?
A diet that reduces total fat intake, particularly saturated and trans fats, to promote weight loss and improve heart health.
173
What is a high fiber diet?
A diet rich in fruits, vegetables, whole grains, and legumes to promote digestive health and prevent constipation.
174
What is a low fiber diet?
Limits fiber, no skin or fruits or veggies, no nuts, seeds, dried fruits.
175
What is a high calorie, high protein diet?
Used to support weight gain, muscle building, and/or recovery.
176
What is a renal diet?
A diet designed to support kidney function by limiting protein, sodium, potassium, and phosphorus intake.
177
What is a potassium modified diet?
Add or limit foods high in potassium.
178
What is a sodium modified diet?
Limits sodium to 1500-2300 mg per day to manage blood pressure and fluid retention.
179
What is a low-lactose diet?
A diet that limits or eliminates lactose-containing foods to manage lactose intolerance symptoms.
180
What is a gluten-free diet?
A diet that excludes gluten, a protein found in wheat, barley, and rye, to manage celiac disease or gluten sensitivity.
181
What is enteral nutrition (EN)?
Delivery of nutrients by tube, catheter, or stoma into the body.
182
What is a potassium modified diet?
A diet that adds or limits foods high in potassium.
183
What is a sodium modified diet?
A diet that limits sodium to 1500-2300 mg per day to manage blood pressure and fluid retention.
184
What is a gluten free diet?
A diet that excludes gluten, a protein found in wheat, barley, and rye, to manage celiac disease or gluten sensitivity.
185
What is enteral nutrition (EN)?
Delivery of nutrients by tube, catheter, or stoma into the GI tract beyond the oral cavity.
186
What are indications for enteral nutrition?
Dysphagia, ventilator dependence, poor intake, critical illness, head and neck surgery.
187
What are contraindications for enteral nutrition?
GI tract malfunction, severe nausea, vomiting, diarrhea, paralytic ileus.
188
What are NG, G, and J tubes?
NG - nasogastric; G - gastric, tube into stomach; J - jejunum, tube into jejunum of small intestine.
189
What is an enteral standard formula?
Designed for patients who can digest and absorb nutrients; typically contains a balanced mix of carbohydrates, proteins, and fats; 1.0-1.2 kcal/mL.
190
What is an enteral fiber enriched formula?
A formula that aids in diarrhea and normal GI function; can help with glucose control.
191
What is an enteral high calorie control formula?
Designed for patients needing increased caloric intake; 1.5-2.0 kcal/mL.
192
What are modular formulas?
Pure protein enteral nutrition formula.
193
When should continuous tube feeds be used?
In hospital settings when the patient has a high risk of aspiration, nausea, slow gastric emptying, and if the patient has a J-tube and is not able to do boluses.
194
What temperature should tube feed be?
Room temperature to prevent GI discomfort.
195
What is the intervention for abdominal distension/pain?
Hold feeding and check for constipation.
196
What is the intervention for nausea?
Give antiemetics, minimize narcotics, check for constipation, ensure adequate fluids.
197
What is the intervention for emesis?
Hold feedings, check for constipation, give nausea medications if indicated.
198
What is the intervention for constipation?
Assess underlying condition; likely NOT related to formula.
199
What is the intervention for diarrhea?
Usually NOT due to enteral nutrition; no need to hold feed; typically result of other disease or medication.
200
How often do you check gastric residual volume (GRV)?
Every 4-8 hours.
201
When do you not check GRV?
When a patient has a J-tube.
202
What is the indication for parenteral nutrition (PN)?
When the GI tract is non-functional or unable to obtain nutrition through enteral nutrition.
203
What is the initial approach for PN?
Hypocaloric for the first week with adequate protein; in well-nourished patients, wait 7 days before starting.
204
What is peripheral parenteral nutrition (PPN)?
Provides nutrients through a peripheral vein, typically used for short-term nutritional support.
205
What is total parenteral nutrition (TPN)?
Delivers all nutritional requirements intravenously, bypassing the gastrointestinal tract, used in long-term support.
206
What is the rate of PN?
Continuous over 24 hours or cyclic every 8-16 hours.
207
What is the protein intake with PN?
60-70 g/L on the first day.
208
What is Refeeding Syndrome?
A potentially fatal condition that occurs from abrupt change from a catabolic state to an anabolic state and an increase in insulin caused by a dramatic increase in carbohydrate intake.
209
How can Refeeding Syndrome be prevented?
It is always better to underfeed rather than overfeed, especially with carbohydrates.
210
gastroparesis
delayed gastric emptying; one cause is diabetes
211
Dumping Syndrome
rapid emptying of stomach into intestines causing fluid to be drawn into intestines
